Tostadas & Homemade Refried Bean recipe

Tostadas

I found a few recipes on pinterest and kind of threw them together, and this is what I came up with. This is a quick meal if you've made the beans in advance. The beans freeze well, so make lots and freeze in smaller portions.

Fat-free Refried Beans

2 lb. dry pinto beans (about 5 c.)

½-¾ large onion, roughly chopped

8 cloves garlic, peeled and crushed

3 Tbsp. cumin

½ Tbsp. dried oregano

Sprinkle of cayenne pepper

12 c. water

4 tsp. salt

In large crock pot, place all ingredients except salt.  Cook on high 5-6 hours, until beans are very tender.  Ladle out 4 c. cooking liquid; reserve.  Stir in salt.  Mash beans with back of spoon or potato masher.  Add reserved liquid as needed for proper consistency.  Can be frozen in an air-tight container.  Yield:  about 12 cups.

To assemble the tostadas you'll need organic corn tortillas, refried beans, cheese or cheezy sauce, chopped lettuce, chopped veggies, chopped cilantro, salsa if desired.

Toast tortillas in oven set at 400 until browned. Smear on the beans and let the kids take off.

Be as simple or creative as you want. My kids LOVE making their own. We especially love mixing the beans with cheezy sauce and chopped cilantro, and then topping with lots of veggies. Enjoy!